Prep
15 min
Total
50 min
Makes
2-4
INGREDIENTS
- 4 chicken thighs
- 1 tsp turmeric
- 1 tsp cumin seeds
- 1 tsp red chili powder
- ½ finely sliced green chili
- 2 tsp dried fenugreek leaves
- 1 tbsp lemon juice
- 2 tbsp yogurt
- 1 tsp kosher salt
Mint Sauce
- ½ cup yogurt
- 3 tbsp lemon juice
- 2 tsp honey
- 1 cup cilantro
- 1 cup mint
- ½ green chili
- 1 clove garlic
- 1 tsp kosher salt
- 8 Boston or bibb lettuce leaves washed
- ¼ cup tamarind glaze
- ¼ cup crispy sev
- 1 bosc pear
- vegetable oil
METHOD
- Combine all chicken tikka ingredients in a bowl and massage gently into chicken, marinate overnight for best results. Remove chicken from fridge at least 30-45 minutes prior to cooking to allow it to come to room temperature
- Use the BBQ or a grill pan on high heat, oil or use a non stick cooking spray before placing down chicken
- Sear chicken and flip once a dark golden brown colour is achieved, flip and reduce heat to allow chicken to fully cook through without burning. Quarter the pear vertically and remove core
- Slice into 1/3 inch slices and grill until colour is achieved on one side then remove fro heat source and slice into desired pieces
- Combine mint sauce ingredients in a blender and blend well, store in fridge
- Assemble lettuce wraps by placing down chicken, mint sauce, tamarind glaze, grilled pear and crispy sev.
